At first glance, a plate of curled orange strands of kabocha squash is as simple as the restaurant that contains it. On a non-descript corner, a light ...
In our Dame series, resident fatty and food writer Kevin Vaughn rounds up three of his favorites for a particular theme. In celebration of Independen...
Cecina is a thinly sliced meat marinated in warm lard and dried underneath the pounding dessert sun typically associated with the town of Yecapixtla in the Sou...
“Please don’t get angry during the meal.”
I took my focus off an exclusive view of the HSBC
building glowing red in the distance and perked my head over to ...
It has been almost a year exactly since the first time I visited and reviewed Menenga, a fresh take on the old cantina in the middle of Caballito. I have revis...
In our Dame series, resident fatty and food writer Kevin Vaughn rounds up three of his favorites for a particular dish and revisits them, giving us a chance to...
A half a dozen empanadas zoom past my face on hollowed
out wooden platters: curled comfortably into circles like a cat nap or twisted
and tied like Wednesday A...
There is a moment in the year when the leaves
begin to sour, my outfits get thicker and the chill in the air makes me want to
curl into a ball and eat breakfas...
A good buñuelo
should snap with a hard crunch under each bite. The quintessential Argentine
grandma dish is, at its most basic definition, fried batter. It...
Take One: Although
typically we’d like to give a spot a few tries before writing our review,
budgets are tight (hi, Macrisis!) and we don’t ask for freebies (a...
Kevin Vaughn is a professional eater by way of California who has been living and working in Buenos Aires for the last decade. His stories about Buenos Aires food culture have appeared in Munchies, Whetstone, Life & Thyme and Remezcla, as well as MATAMBRE, his fanzine about the sociopolitics of food in Argentina. He also runs MASA, a Mexican influenced pop-up, and Devour Buenos Aires, a customizable tour service for curious travelers.
